Champurrado Recipes
CHAMPORADO
This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
- Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 53.4 g, Fat 25.2 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 22 g, Sodium 406.9 mg, Sugar 33.5 g
CHAMPURRADO
A traditional Mexican chocolate drink.
Provided by monmedel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
- Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g
MEXICAN SPICE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup milk, 2 cups water and 1 cinnamon stick. Whisk 1/2 cup of the liquid with 1/4 cup masa corn flour in a bowl; whisk back into the milk. Add 3 ounces chopped bittersweet chocolate and 3 tablespoons dark brown sugar; whisk until thick. Discard cinnamon and puree.
CHAMPURRADO
Steps:
- Mix 1 cup water with masa harina. Let stand 15 minutes. Bring remaining 1 1/2 cups water to boil in heavy medium saucepan. Strain masa harina mixture into boiling water. Add chocolate and stir until melted and smooth. Add cinnamon stick. Stir over low heat until mixture thickens or whip to frothy consistency with a molinillo, about 5 minutes. Stir in brown sugar.
AUTHENTIC FILIPINO CHAMPORADO
Champorado (Chocolate Rice Pudding) is one of the most common Filipino breakfasts/snacks in the Philippines. The ingredients are common in almost all Filipino households. This is usually eaten with warm "pandesal" (small, plain, but yummy bun that's also a staple in Filipino households). You can find sticky rice in most Asian stores. Very easy to do and very yummy--authentic Filipino taste! **Add more or less sugar or cocoa depending on your taste!**
Provided by Arashijing
Categories Breakfast
Time 41m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together (except milk) in a large pan. Cover.
- Put on high heat until boiling for 3 minutes. Mix.
- Put on low heat for 30-40 minutes (still covered). Mix often to prevent sticking. Add more water of you want it more thin.
- Serve hot with a swirl (or a cup!) of evaporated milk on top! Enjoy!
Nutrition Facts : Calories 389.2, Fat 1.7, SaturatedFat 0.9, Sodium 12.6, Carbohydrate 93.6, Fiber 4.9, Sugar 50.1, Protein 5.3
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- Mix the masa harina with the 1.5 cups of water until well combined, and there aren’t any lumps. Set aside.
- In a large heavy pot add the chocolate, cinnamon, salt and water. Simmer under low heat until the chocolate breaks down. Stir now and then to help it break up. Place the lid on the pot and simmer for 15 mutes over low heat.
- Next, remove the cinnamon stick and discard. Then pour in the piloncillo and vanilla. Mix well and simmer for 5 minutes. Pour in the milk, give the masa mixture as stir then pour into the pot. Stir until well combined.
- Simmer over low heat for 20 minutes or until the champurrado is as thick as you like it. Taste to make sure the masa has cooked, and there’s no raw masa taste.
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